Ingredients
1 portion(s)
Champagne Pastry
Dough
- 300 gram self-raising flour
- 20 gram cornflour
- 1 pinch salt
- 150 gram Butter
- 65 gram caster sugar
- 1 egg
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6
35min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Add flour, cornflour, salt, softened butter
"Closed lid" mix 15 secs on speed 4 Add sugar and egg to bowl, 30 sec
"Dough mode" Turn onto Thermomat or floured bench, form into a ball, roll out lightly.
Use as required for sweet dishes.
If making dessert pies can be dusted with cinnamon sugar.Bake in moderate oven 180 deg for about 20 minutes or until golden brown
Accessories you need
-
Spatula TM5/TM6
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Tip
If making in a cold or dry climate, the amount of butter required will vary according to temperature
This pastry is suitable to freeze
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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